Cajun-Spiced Spatchcocked Turkey Recipe

Name: Cajun-Spiced Spatchcocked Turkey Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large onions, roughly chopped (about 1 1/2 quarts; 1 1/2 pounds; 680g), divided; 3 large carrots, peeled and roughly chopped (about 1 quart; 12 ounces; 340g), divided; 4 ribs celery, roughly chopped (about 1 quart; 12 ounces; 340g), divided; 12 thyme sprigs, divided; 1 tablespoon (12g) paprika; 1 1/2 teaspoons (6g) cayenne pepper; 1 1/2 teaspoons (6g) ground coriander seed; 3/4 teaspoon (3g) ground cumin; 3/4 teaspoon (3g) onion powder; 3/4 teaspoon (3g) garlic powder; 1 1/2 teaspoons (3g) dried thyme; 1 1/2 teaspoons (3g) dried oregano; 1 whole turkey (12 to 14 pounds total; 5.5 to 6.3kg), butterflied; , backbone, neck, and giblets reserved; 2 tablespoons (30ml) vegetable oil, divided; Kosher salt and freshly ground black pepper; 1 1/2 quarts (1.4L); or store-bought low-sodium chicken or turkey stock; 2 bay leaves

Servings: persons

3 large onions, roughly chopped (about 1 1/2 quarts; 1 1/2 pounds; 680g), divided
3 large carrots, peeled and roughly chopped (about 1 quart; 12 ounces; 340g), divided
4 ribs celery, roughly chopped (about 1 quart; 12 ounces; 340g), divided
12 thyme sprigs, divided
1 tablespoon (12g) paprika
1 1/2 teaspoons (6g) cayenne pepper
1 1/2 teaspoons (6g) ground coriander seed
3/4 teaspoon (3g) ground cumin
3/4 teaspoon (3g) onion powder
3/4 teaspoon (3g) garlic powder
1 1/2 teaspoons (3g) dried thyme
1 1/2 teaspoons (3g) dried oregano
1 whole turkey (12 to 14 pounds total; 5.5 to 6.3kg), butterflied
, backbone, neck, and giblets reserved
2 tablespoons (30ml) vegetable oil, divided
Kosher salt and freshly ground black pepper
1 1/2 quarts (1.4L)
or store-bought low-sodium chicken or turkey stock
2 bay leaves

1
Adjust oven rack to middle position and preheat oven to 450u00b0F (230u00b0C). Line a rimmed baking sheet with aluminum foil. Scatter two-thirds of onions, carrots, celery, and thyme sprigs across pan. Place a wire rack directly on top of vegetables.
2
Using a spice grinder or mortar and pestle, combine paprika, cayenne pepper, coriander, cumin, onion powder, garlic powder, dried thyme, and dried oregano. Chop or crush to a powder.
3
Pat turkey dry with paper towels. Rub turkey all over with spice rub. Rub 1 tablespoon (15ml) oil all over turkey, then season liberally on all surfaces with salt and black pepper. (If using a brined, salted, or kosher turkey, omit salting step; see note.) Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on breastbone to flatten breasts slightly.
4
Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into deepest part of breast registers 150u00b0F (66u00b0C) and thighs register at least 165u00b0F (74u00b0C), about 1 hour 20 minutes.
5
While turkey roasts, make jus. Roughly chop reserved neck, backbone, and giblets. Heat remaining 1 tablespoon (15ml) oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, about 5 minutes longer. Add chicken stock, remaining thyme sprigs, and bay leaves. Bring to a boil, then reduce to a bare simmer. Simmer until reduced by half, about 40 minutes. Strain through a fine-mesh strainer into a 2-quart liquid measuring cup and discard solids. Skim off any fat from surface of broth. Season jus to taste with salt and pepper, cover, and keep warm.
6
When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk juices into jus.
7
Carve turkey and serve with jus.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 large onions, roughly chopped (about 1 1/2 quarts; 1 1/2 pounds; 680g), divided, 3 large carrots, peeled and roughly chopped (about 1 quart; 12 ounces; 340g), divided, 4 ribs celery, roughly chopped (about 1 quart; 12 ounces; 340g), divided, 12 thyme sprigs, divided, and more.

Yes, Cajun-Spiced Spatchcocked Turkey Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!